How to Make Muffaletta Olive Salad

The key ingredient for Napoleon House's muffaletta makes a great stand alone dish.

Napoleon House mixes up approximately 50 gallons of olive salad a week, right in Uncle Joe’s original mixing bowl. Now that’s a lot of olives! Olive salad is the key ingredient of the restaurant’s signature muffaletta. Executive chef Chris Montero demonstrates how to whip up the simple dish.

Napoleon House Italian Olive Salad for Muffaletta

Chop and place in bowl:

1 cup pimiento-stuffed queen olives, chopped

1/3 cup canned artichoke hearts, drained and coarsely chopped

½ cup canned chickpeas, drained and coarsely chopped

¼ cup cocktail onions, drained and coarsely chopped

½ cup pickled vegetables, drained and coarsely chopped

1 Tablespoon capers, drained

¼ cup green pepper, finely chopped

½ teaspoon garlic, minced

Add the following ingredients and mix well:

¼ cup extra virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon dried oregano

½ teaspoon black pepper

Cover and refrigerate for at least 8 hours. May be stored in refrigerator for a week.

Napoleon House lists this as the official recipe. Chef Chris Montero slightly adjusts the recipe in the demonstration. You can use these additions to play up the traditional muffaletta recipe: